Weekend wine with Blake Creedon

WINE fans may seem to have an odd attitude to sweetness, dismissing some popular wines as being far too sugary, while exulting at many of the far sweeter ‘dessert’ wines.

So what’s up with that?

Well, one of the keys is balance. From a light marmalade-inflected botrytis wine to a mahogany-coloured fortified such as unctuous PX sherry, the natural sugar is the soft bed for bright flavours, from citrus to floral.